Nigerian
Suya
Thin strips of beef are coated in smoky, nutty yaji spice and grilled over high heat until charred at the edges. Serve it the Nigerian way with raw onions, tomatoes, cabbage, and an extra pinch of suya pepper.
Watch it madeSisi Jemimah's Recipes · 10:02
Ingredients
- Beef topside or sirloin, sliced very thinly against the grain350g
- Kuli-kuli powder or finely ground roasted peanut cake1/3 cup
- Ground ginger1 tsp
- Garlic powder1/2 tsp
- Ground cayenne pepper or Nigerian dry pepper1 tsp
- Smoked paprika1 tsp
- Ground cloves1/8 tsp
- Crumbled seasoning cube1/2 cube
- Salt1/2 tsp
- Groundnut oil2 tbsp
- Wooden skewers, soaked in water4
- Small red onion, thinly sliced1
- Tomato, sliced1
- Shredded cabbage1 cup
Method
- Mix the kuli-kuli powder, ground ginger, garlic powder, cayenne pepper, smoked paprika, ground cloves, crumbled seasoning cube, and salt to make the yaji spice.
- Set aside 1 tablespoon of the yaji for serving, then mix the remaining yaji with 1 tablespoon of groundnut oil to form a coarse paste.
- Pat the thinly sliced beef dry, rub it thoroughly with the yaji paste, and let it marinate for 1 hour.
- Thread the beef slices onto soaked wooden skewers, folding the strips slightly so they sit close together but not too tightly packed.
- Prepare a hot charcoal grill, then place the skewers over the heat and grill for 4 to 5 minutes on one side.
- Turn the skewers, brush lightly with the remaining groundnut oil, and grill for another 4 to 5 minutes until the beef is cooked with lightly charred edges.
- Dust the hot suya with a little of the reserved yaji while it is still on the grill.
- Serve immediately with sliced red onion, tomato, shredded cabbage, and the remaining yaji on the side.
Common questions
Can I substitute kuli-kuli powder if I can’t find it?
Yes. Use finely ground roasted peanuts or peanut cake as the closest substitute. If it’s unsalted, add a little extra salt and a touch more seasoning cube so the yaji still tastes bold and savory.
How long should I marinate the beef for suya?
Marinate the thin beef strips for about 1 hour. That’s enough for the spices to cling without making the meat mushy. If you want deeper flavor, you can go up to 2 hours in the fridge.
What are the most common mistakes when grilling suya?
The biggest mistakes are slicing the beef too thick, packing it too tightly on the skewers, and grilling over heat that’s too low. Suya needs fast, hot cooking so it chars lightly while staying juicy inside.
Can I store leftover suya, and how should I reheat it?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat briefly in a hot oven, air fryer, or skillet just until warmed through. Avoid microwaving too long, or the beef can dry out.
What’s the best way to serve suya?
Serve it immediately off the grill with the reserved yaji sprinkled on top, plus sliced red onion, tomato, and shredded cabbage. It also works well with flatbread, rice, or as a party platter with extra pepper on the side.